Switch up your pesto with a Summer little kick; fresh mint, tangy Cotija, dried chili all grounded by the rich, stalwart pine nuts. This pesto is equally great spread on flame grilled toast as it is tossed through a tumble of spaghetti and grilled prawns. This is an amazing topping for grilled tuna or swordfish too! Or add a little vinegar and use it as a salad dressing…

Mint and Cotija Pesto
 
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Recipe type: Sauce
Cuisine: Italian
Serves: 1½ cups
Ingredients
  • 1 cup packed fresh mint leaves
  • ½ cup grated cotija cheese (or feta)
  • ½ cup pine nuts
  • 1-2 dried birdseye chilies (small red chillies)
  • up to 1 cup olive oil
  • salt and pepper
Instructions
  1. Place the pine nuts into a skillet and gently toast them over a medium heat. Remove from the heat and allow to cool.
  2. Place the mint, cheese, chillies and pine nuts into the bowl of a food processor and blend.
  3. Pour the olive oil in a slow, steady stream through the feeding tube.
  4. If necessary, stop the motor, scrape the sides and re-start to ensure that the pesto is being evenly blended.
  5. Taste: you can add additional chili, salt or pepper.

 
mint pesto with ahi

mint pesto with ahi